Even before they joined forces to establish Standout Public Relations, a PR company for the restaurant industry, Julie Melnick and Jennie Kuperstein had a lot in common, including strong Jewish identity.
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Israel has always had a wide variety of kosher options (certainly more than the DC area), but these days they’re more creative, diverse and representative of international cuisines than ever before.
For as long as Andrew Dana can remember, his father, an attorney, has wanted to open a Jewish deli. Instead, Andrew recently made that dream a reality with Call Your Mother.
Schlow Restaurant Group’s executive pastry chef Alex Levin combines Jewish and Italian flavors in a new brunch in the city and talks about his newfound understanding of the power of food.
Ami Schreiber is a software developer, but he always dreamed of owning a Chinese restaurant. Holy Chow, the new kosher Chinese restaurant in Kemp Mill Shopping Center, is his dream come true.
Justin Rosenberg’s fast-casual Honeygrow is the chain that almost wasn’t. But after his 94th solicitation resulted in investment, he developed a concept that is peppered with hidden Jewish inspiration and values.
Before Mikey Fabian was the sous chef at Rosario (and soon at Rappahannock Oyster Company) or line cook at 1789 and Rose’s Luxury, he was in BBYO and a student at CESJDS.
Chef Adam Greenberg can summarize Jewish food for you in one word: brown. And while his upcoming restaurant concept isn’t Jewish, it captures a lot of Greenberg’s Jewish food experiences.
Jackie Greenbaum, the DC restaurateur behind Little Coco’s, El Chucho, Bar Charley and more, has an unconventional background that includes rock and roll as well as the JCC and Hadassah.
Diagnosed with breast cancer at the young age of 32, Meredith Goldberg turned to what she knew best: food, specifically a gluten-free, anti-inflammatory diet. Then she wrote a book, From Cocktails to Chemotherapy.